These baked pancakes are incredibly light and fluffy, the perfect start to any morning (or the perfect afternoon pick-me-up!).
Ingredients (serves 2):
- 1/2 Cup organic coconut flour
- 1 Cup organic non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 Cup coconut sugar
- Egg replacement mixture (for 2 eggs): 2 Tablespoons ground flax seed whisked with 6 Tablespoons warm water; set aside for 5 minutes until the mixture becomes a “gooey” consistency
Directions:
- Preheat your oven to 425 degrees. In a medium bowl, mix together all your ingredients until combined (be careful to not let your batter sit for too long – the coconut flour will absorb the liquid!).
- In a greased baking 10 x 10 baking dish, pour and smooth over your batter. Pop in the oven for 20-25 minutes, until the top is golden.
- Top with your favorite sliced fruit, maple syrup if desired.
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Enjoy eating whole!
Try my other baked pancakes!
Eating Whole 
4 responses to “Simple Baked Coconut Pancake with Fruit Topper”
Those look really tasty…
[…] Simple Baked Coconut Pancake with Fruit Topper […]
Hi there! Finally got around to trying this recipe, and it was delightfully fluffy and light for coconut flour! I’m used to vegan recipes with coconut flour tasting heavy and dry. Love that the ingredient list is short (and oil-free)! It did crumble a tad, but likely because I let it cook a bit too long. Delicious with heated berries! Nice work 😉
I completely agree about coconut flour! It can be very dense as it soaks up any liquid (as I’m sure you’re well aware of!!). Thank you!! I try not to use a laundry list of ingredients (and try to use as little oil as possible!). 🙂